No Bake Cookies

No Bake Energy Bites:  This is one of the EASIEST recipes EVER!  It takes only a matter of a few minutes to mix up the ingredients.  Then, after thirty minutes of chilling the “dough” in the fridge, you roll the mixture into balls and you’re done!  This recipe is packed full of healthful ingredients.  Keep these in the fridge and you’ll have a quick energy-booster to grab for breakfast or anytime you need a quick snack.

The flavor and texture of these remind of a cross between no-bake cookies and a peanut butter power bar.

Yields 2 dozen “bites” (balls)

Ingredients:

1 cup dry oats (I use 1/2 quick oats and 1/2 cup old-fashioned)
1/2 cup ground flax seed or wheat germ
2/3 cups toasted coconut (I toast mine on low in a dry skillet for a few minutes) (optional)
1/2 cup plus 2 tablespoons peanut butter
1/2 cup chocolate chips (optional)
1/3 cup honey
1 teaspoon vanilla

Directions:

Combine all of the ingredients in a medium bowl.  I use 1/2 cup chunky all-natural peanut butter and 2 tablespoons regular creamy peanut butter.  (You really need some creamy somewhere in there or the mixture is just too dry.)

You’ll probably have to press and keep smashing everything down with the back of a spoon or rubber spatula as you’re mixing to really blend everything well, but it will come together.

Let chill in the fridge for thirty minutes.

Using your hands, shape into balls (about the size of traditional meatballs … around 1″).  You will really want to squeeze and mold these tightly to get them into a ball shape.  If your mixture seems too dry to shape, squeeze in a little more honey or add in a little more creamy peanut butter.

Store in an airtight container in the fridge for up to one week.

NOTE:  If you don’t have wheatgerm or flax seed on hand, you can substitute more oats for that 1/2 cup of ingredients.  Also, chocolate chips & coconut are optional.  Chopped nuts or dried fruit work great, too.  Dried cherries are awesome in these.  Rice cereal can be added in, as well, in place of some of the oats or wheatgerm/flax seed.